Saturday, October 20, 2007

Easy Italian Recipes - Vitel Tonne’ Version 2

Some would think that Veal Tonne’ has French influences yet this is truly Italian. There is significant discussion regarding the regional origin. There are many who defend this recipe as Milanese, others sustain, with equal vigor that Vitel Tonne’ is Piemontese, more specifically from the Langhe. Interestingly there are two versions. The one described here is the one that I found in most restaurants. The other recipe is the one I have found most often in homes. To you the decision of where this recipe found life.The Italian homemaker would make her own mayonnaise base. I have linked to the recipe to make mayonnaise however I have indicated the volume of finished mayonnaise in this recipe. Additionally the way the meat is cooked is different in the two recipes. This version uses a slow cooked veal. The veal sirloin (some use tenderloin) is placed in a baking pan with wine vinegar and herbs This is a fast recipe because the meat is usually prepared over the weekend and kept in the refrigerator until used. The sauce must be prepared the same day.

Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

For the VealAdd the Olive Oil to a large, heavy pot. Cut the onions into quarters. Clean and chop into small pieces the Anchovies. Turn the heat to medium high. Add all of the ingredients except the Wine, Vinegar and Veal. Once the Oil is hot and the vegetables are beginning to sizzle add the Veal. Sear the meat on each side for about two minutes.

Remove the meat and place aside on a plate. Add the wine and deglaze the pot. Return the meat to the pot and add the vinegar. Reduce the heat to medium low cover (just a simmer) and let cook for 1 ½ hours. Allow to cool completely before cutting or refrigerating.

For the SauceStir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Capers. Stir in the Mayonnaise mixture very gently.

Presentation:

Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.